My Passion..... My hobby..... My Loves.....

one a penny, two a penny...

2011-04-22T19:19:00.003+08:00

One a penny, Two a penny, hot cross bun....... this, I wanted to do a long time, never came to do it, even though I have recipes...

Decide to do today, went to buy bread flour from my place area, went to 2 supermarkets, surprising no bread flour on the shelves, luckily went to the 3rd one, manage to get but not golden syrup.. hmmm... did all the bakers going for the same thing?

One thing sbout hot cross bun and stollen, they have almost the same thing, spices and fruits. My husband never did like cinnamon, but I like and I was wondering why he like indian food so much where else the spices are stronger... weird person.

Just now, went to distribute baked bread to my neighbours, hope they like it...

A Happy Easter Day and God Bless.

I've moved!

2010-01-20T15:08:00.002+08:00

I have moved to a new website: All My Loves. Visit me there!

Confusing

2010-01-10T22:21:00.013+08:00

It's my first time hearing "zhuang nai" and my friend said it's something like steam milk custard. One is cooked and let it set and the other steamed. She did one for me to try and I loved it and this is a typical cantonese dessert. Marvellously, this simple dessert only need 3 things - milk , sugar and ginger and yet taste as soft as beancurd(tau huay)... ginger milk custard is one of my favorite and I used to buy from HK dessert stall.

Found this on website, I myself haven't try this.

Milk Custard With Ginger Juice
What you need

200 ml Fresh milk
10 ml ginger juice
25 grams sugar

What you do

1) Boil Milk in the pot. Add sugar and let set for two minutes.
2) Pour milk in bowl with ginger juice.
3) Leave till set.
4) Serve Warm

Made frozen berries cupcakes today with raspberry buttercream. Sometimes I wonder what is the difference in muffins and cupcakes. Could it be the mini cakes with frosting on top is cupcake, and same cake no frosting is muffin. Very confusing hor.
Who cares, as long as it taste good. Daughter likes it, so do I.

My stupid theory, put in muffin cups and bake and I say this is a muffin, put a decoration on top, say this is a cupcake, it still will be a pass. I still think muffins are heavy in texture. Well this is going to be a debating end... haiz....

Went with Jane to learn on this passionfruit cake, put in practice and actually it was quite tedious in doing, a lot of steps. Despite with lots of hiccups along the way, still manage to assemble the whole cake. When practice alone,there's a lot of learning. ka-ran-ka-bo. I keep looking at the complete cake and realise something is missing, came to realise, I forgot to sprinkle some snow powder on top of meringue stick... haiz--
getting old... lost of memory... part and parcel of old age... Quite satisfied with the outcome of the whole cake. :)

Lost memories

2009-12-31T16:43:00.006+08:00

Was digging my pictures and came across this curry puff in which I did last year. It brings out memories which is my family favorites. From one simple pastry skin, I did a small chicken pie with quail egg filling inside for a christmas party. At that time, I didn't even be bother to take pictures on it only this because it's my first pastry and it's turn's out beautifully and am proud of my success.

For a whole year, I didn't do any pastry and not much of baking because I am busy storing my data. Now memory data is almost full, nothing to do, that's why I create this blog and play with and it's is a time for me to practice and improve on my skills on what I have learnt. It's a thing to keep me moving on and be active in my own ways and add colour to my life.

Happy New Year to everyone, if you see this.

Trying Out

2009-12-27T18:34:00.009+08:00

<
Trying out a recipe on Tiramisu on Christmas Eve, and it was not well done. I should give myself a 60% success on this, We quite like the mascarpone mousse which is not so heavy in taste, my daughter like the coffee taste which I use expresso coffee ground powder to make coffee and I add some kahlua liquor, but the coffee was too strong that it overide the taste of kahlua liquor which I have added in.

Another mistake is that I have brush too much coffee syrup into the sponge cake until it was very vet and can be flow out of the sponge. cheez... nevermind at least, I am aware of the problem and should be more careful in future. Practice makes perfect. It should be better in the 2nd attempt. (encouraging myself..hee!hee!)

Today, seeing I have some griottines left, knowing that I used this on black forest cake and it should go well with chocolate mousse, I browse through my recipes and books and decided what to do. This cake was assemble with a few recipes and I don't even know how to name this cake. Should call this my special.

I have use coconut meringue base for the cake, topped with chocolate mousse and put in some griottines, topped with sacher sponge and mousse and finally chocolate glaze. Hubby tasted and said that coconut meringue in the middle shoud taste better, while Daniel says he like the combination of the taste. Given a piece to my buddy and both she and her daughter loved it. Again it's personal preferences in taste. Personally, I feel the griottines liquor taste is too tart,the rest is ok, next time, I try other things.

Mom's favourite

2009-12-20T18:49:00.005+08:00

Before Chinese New Year, my mom will pester me every year to bake fruitcake and nothing else, her favourite. Bake 2 fruit cakes today and deliver to her, couldn't wait to keep the next day or so, she cut out the cake immediately, I presume tomorrow will be all gone. Have this recipe from Her world magazine, very long time ago and I did some modifications. Have been doing the same recipe but each year, there's always something some changes in making the cake and she couldn't tell the difference, I think she like the sweetness of the dried fruits and the taste of brandy.

overipe bananas

2009-12-14T23:16:00.003+08:00

Hubby bought some bananas in the afternoon, by evening, bananas are getting over ripe, not to waste it, decide to do banana chiffon cake. I like chiffon cakes, not too heavy and can be a light snack and easily digest. Did not have corn oil, I used butter to substitute and never before have I use butter to bake chiffon and this is my first time. Oh Boy! glad that the cake was baked well.
Seeing too may methods of beating egg white meringue and I always try to apply the new techniques in baking my sponge cakes and the results... :(.. fail,collapse or sunk in the middle.
This time round, go back to the basics and I have learnt that in whatever method you learnt doesn't apply to all cakes. Have to infused the theory into my brain.

cupcakes

2009-12-12T21:53:00.004+08:00

This afternoon, nothing to do, went to signup a cupcake class with Puja from Paisley & Cream. Learn 3 types of cupcakes from her, vanilla, peanut butter and truffle chocolate cupcakes with buttercream frosting. Hmmmm... fully hands on..... today I have learnt alot of tips from her, hope that I can absorb the teachings from her and do different creations.
The cupcakes are very pretty and the buttercream are light, I love all the taste of the 3 flavors. I am really hooked on attending workshop and am crazy.... (think my husband will be glad when the day, I said I am not attending anymore... )
I don't care, I am doing the things that I like and my motto enjoy your life and move forward.. cheong ah!!!

thanks to a friend

2009-12-10T22:09:00.005+08:00

Most of the time, from my understanding is that mousse is normally comprises of whipped cream and fruit puree. A good friend of mine was telling me that fruit mousse mixing in with italian meringue is nice too. Give it a try and happen to have raspberry puree and frozen mix berries, I mixed it in all together to assemble a cake.
The colour is very appealing and tempted, can't wait for it to set, cut a piece, take photos and in into my stomach...hmmmm...yummy.... Hubby tried and commented taste like mashmallow. I too agreed with him.
Days will get better in baking and I have all the encouragement from friends whether it's good or bad baking.. I would like to say a big "thank you" to all my friends for all their advice and a listening ear to me :)

Curious about compote

2009-11-28T21:45:00.007+08:00

Came across a kumquat pound cake recipe and have to boiled fresh kamquat in syrup and left overnight in room temperature. So happen that kumquat is in session, why not give it a try. The problem is that when left boiled kumquat compote in room temperature, I have tiny little black 'visitors' came visiting...lining up, guess can't resist the fragant smell ... ha!ha! luckily the pot cover was tight, no damage was being done. We quite like the citrus taste in the cake.

Extract from http://fayexi.spaces.live.com/blog/cns!6EBAB3917F1F4A54!906.entry

Kumquat pound cake (adapted from The dessert book)

50g Kumquat compote 糖渍金橘
50g unsalted butter 无盐奶油
75g Confectioners' sugar 糖粉
90g whole eggs 全蛋
35g flour 面粉
0.7g Baking powder
50g almond flour 杏仁粉
Diced almonds for sprinkle 杏仁粒撒在蛋糕表面
Kumquat compote,for garnish 糖渍金橘用于表面装饰
Mandarin brandy for blushing 橘子白兰地刷在蛋糕上

1. Sift together flour, baking powder and almond flour. Generously brush tins with butter.
2. In a food processor, chop kumquat compote coarsely, transfer to a bowl.
3. In the food processor, add butter and sugar, and process for 7 to 8 seconds. Grandually add egg dan flour mixture, pulsing until just incorporated fot 5 to 6 seconds, after each addition. Don't over-mix, because batter will become too soft.
4. transfer this batter to the kumquat, and fold until incorporated with a spatula.
5. Pour batter into a pastry bag without tip, and tube into each tin. Lightly tap tins. Arrange some slices of kumquat and diced almonds on top. Bake in a 170℃/340℉oven,until a cake tester inserted into the centers comes out chean, about 25 minustes.
6. Remove from tins and transfer to a wire rack; let cool. Brush cakes with brandy, and sprinkle confectioners' sugar. Garnish with kumquat compote.

Kumquat compote

200g kumquats 金橘
200g sugar 糖
200g water 水

1. Wash and pat dry kumquats. Remove calyces,and cut in half horizontally; pit with a fork.
2. Bring sugar and water to a boil, and add kumquats. Cover with a paper towel, and cook over medium heat for 1 to 2 minutes. Remove from heat, and set aside at room temperature overnight.
3. Reheat only poaching liquid to a boil, and return over to kumquats. Leave overnight. Refrigerated in a container up to 1 week.

testing on a new toy

2009-11-15T16:58:00.010+08:00

<
Still have raspberry puree and cream cheese and decided to make tarts using flexipan which I have bought recently. Did not purchase a cutter, I use plastic rings to make into a cutter, it just a temporarily solution because the ring is too soft. Back to the drawing board to make a new cutter if I wanna use the flexipan to make tarts again.
Quite satisfied with today's bake and my very first tart, the raspberry puree does give a little sourness and omph to the cheese cream mixture, I quite like it, if I am going to bake this again, I put in more raspberry puree. yum yum ,,,,,,,

Cake for a friend

2009-11-09T22:14:00.003+08:00

Had balance chocolate genoise cake stored in the freezer, made a black forest cake again, this time I made into a heart shape which is smaller. Creaming a heart shape is not easy, anyway it's a good practise for me to perfect decorating a cake. I myself don't eat so much cake, luckily I got good neighbours that are willing to be my tester. Yeah... :) going to give to a friend tomorrow.

Not So Perfect

2009-11-08T21:50:00.005+08:00

Bake a black forest cake today and was experimenting with the whipped cream and was having problem. Bought 2 types of whipping cream, less fat & more fat, mixed both cream on a 50% basis and I can't get the correct constituency of the whipped cream, not to waste it, use it to cream the cake and put into the freezer.. ha! ha!
by force to harden the cream.
Give it to my buddy, luckily her family likes it, despite of the looks on the cake.
My husband always said " kiang de hor mai kei kan" a lesson to be learnt.
For me, venture then you will know, I like to try out things...

Teh Tarik

2009-11-03T08:40:00.002+08:00

Red Tea Fudge Cake
Trying to remember the taste of the cake that I have learnt, I dig out my recipes and practice, and I have started a blog as sort of my diary to help me remember.
After attending Daniel Tay's strawberries and I use the same method of whisking the batter from Max to Med speed and I loved it, the sponge was fluffy and soft. What I told my friend, the money is really worth learning. It's a skill to be kept.
When I tasted this cake, it reminds me of sarabat stall 'teh tarik', strong taste of the tea in which I have infused together with fresh milk and made into pastry cream to sandwich in between layers of chocolate cake and topped with chocolate fudge.

Souffle Green Tea Swissroll

2009-10-29T08:35:00.000+08:00

Bought a book Okashi by Keiko Ishida and was fascinated by the souffle swissroll which required to cook flour first which was something new to me, I was eager to try but the thought of the cake turn out to be unsuccessful has pulled me back.
Read Elinluv"s blog and she did give me the encouragement to go ahead. Tried last night and the result was wonderful, soft, fluffy and moist.
This is my first attempt in making the full swissroll, it may not as perfect but I gave myself a thumb ups for completing it. Cheerio's to me and it will give me more encouragement for future bakes....

This morning, was in the hurry off to work, cut out the cake, took pictures and packed to office. It's worth trying :)

Dreamers Loft: Strawberries

2009-10-27T17:17:00.000+08:00

Dreamers Loft: Strawberries

baking

2009-10-25T20:20:00.001+08:00

Bake strawberry shortcake today, feel great that I have managed to achieve the effect of the cake that I have learnt. Never before did I have the courage to do creaming of the cake and took up cake decorating course. Never regret, it did boost up my confidence of decorating.. Whew, was I happy and feel great to my a beautiful step in perfecting my hobby and I present a cake to my mother and today's her birthday.

Strawberries

2009-10-24T21:14:00.000+08:00

Frasier

Crazy about baking but seldom bake and attending workshop is addictive to me, maybe havng too much free time...... went to attend Daniel Tay's Strawberries workshop on friday(23.10.2009)and have a wonderful time in storing my "data"......

Strawberry Shortcake

Strawberry Tart